Low Sodium Crispy Fried Vegetable Fritters
Delight your taste buds with these *Low Sodium Crispy Fried Vegetable Fritters*—a healthy twist on a classic snack! Packed with shredded zucchini, sweet carrots, red bell pepper, and aromatic spices like turmeric and garlic powder, these fritters are not only bursting with flavor but also free of excess salt. The batter, made with protein-rich chickpea flour, creates a perfectly crispy texture when pan-fried in a touch of olive oil. By squeezing out excess moisture and frying each fritter to golden perfection, you'll achieve a satisfyingly crunchy bite every time. Quick to prepare in under 35 minutes, these fritters are ideal as an appetizer, side dish, or a savory snack served with your favorite low-sodium dipping sauce. Perfect for those seeking a heart-healthy, plant-based indulgence!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 0.5 medium Red bell pepper
- 2 stalks Green onion
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Turmeric
- 0.75 cup Chickpea flour
- 0.5 cup Water
- 3 tablespoons Olive oil
Instructions
Grate the zucchini and carrot using a box grater. Place them in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the fritters become crispy.
Finely chop the red bell pepper and green onions. Combine them with the zucchini and carrot in a large mixing bowl.
Add garlic powder, ground black pepper, and turmeric to the vegetable mixture. Stir until the vegetables are well coated with the spices.
In a separate bowl, whisk together the chickpea flour and water until smooth to create a batter. The consistency should be similar to pancake batter.
Pour the batter over the vegetable mixture and mix until all the vegetables are well coated.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Spoon the vegetable batter into the skillet, flattening each fritter gently with the back of a spoon to ensure even cooking. Cook them in batches to avoid overcrowding the skillet.
Fry each side for about 3-4 minutes or until golden brown and crispy. Add the remaining tablespoon of olive oil as needed for additional batches.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
Serve the crispy vegetable fritters hot, either on their own or with a low-sodium dipping sauce or yogurt.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
